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- Title
Nutritional, textural and quality attributes of white and dark muscles of little tuna (Euthynnus affinis).
- Authors
Kannaiyan, Sathish Kumar; Bagthasingh, Chrisolite; Vetri, Vijayarahavan; Aran, Shanmugam Seerappalli; Venkatachalam, Kaliyamurthi
- Abstract
The proximate composition, fatty acid profile, texture, colour and freshness of white and dark muscles of little tuna (Euthynnus affinis) were investigated. The moisture content was higher in white muscle (75.52±0.13%) compared to that in dark muscle (74.85±0.10%). Both white and dark muscle had higher levels of protein, 23.12± 0.13% and 23.15± 0.02%, respectively. Analysis of fatty acid profile by gas chromatography showed that the dark muscle had high levels of eicosapentaenoie acid (C20:5) and docosahexaenoic acid (C22:6) compared to white muscle. Texture profile analysis showed that dark muscle had higher values for hardness (3.74±0.15kgF), whereas adhesiveness, cohesiveness, springiness and chewiness values were greater for white muscle. Colour analysis revealed dark muscle had lower L* value than that of white muscle. The total volatile base nitrogen, tri - methyl amine, texture profile analysis and histamine contents were higher in dark muscle. Overall nutritional quality of dark muscle was superior to that of white muscle.
- Subjects
EUTHYNNUS alletteratus; MUSCLES; FATTY acids; GAS chromatography; HISTAMINE
- Publication
Indian Journal of Marine Sciences, 2019, Vol 48, Issue 2, p205
- ISSN
0379-5136
- Publication type
Article